Rich & Chunky Spaghetti Sauce
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 lbs Italian sausages, sliced into 1-inch pieces
- 2 tablespoons olive oil
- 1 green bell pepper, cut into 1-inch chunks
- 1 onion, sliced into 1/2-inch wedges and separated
- 1 garlic clove, chopped
- 1 (24 ounce) jar spaghetti sauce (I use Wegmans Tomato Basil)
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 lb spaghetti, cooked per package instructions
- 4 tablespoons parmesan cheese, grated (optional)
directions
- In a large skillet over medium heat, cook Italian sausage pieces. Once cooked, drain on a paper towel to remove as much grease as possible from the meat. With a dry paper towel, wipe the remaining film of grease from the skillet.
- Return skillet to medium heat and coat bottom with olive oil. Sauté vegetables until crisp-tender.
- Reduce heat to low-medium. Pour spaghetti sauce, diced tomatoes and tomato paste over vegetables; stir to combine.
- Simmer at low to low-medium heat, stirring occasionally, for 1 to 1 1/2 hours or until sauce thickens and tomato flavor is rich.
- Serve over hot, cooked spaghetti. If desired, garnish each serving with grated parmesan cheese.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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